Beer and Wine Final alcohol content in wine varies from both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sonti is rice beer or wine of Japan rice beer or wine of India barley beer or wine wheat beer or wine rice beer or wine of Japan rice beer or wine of India barley beer or wine wheat beer or wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Lagers are the beer in which fermentation is carried out using bottom yeast either of these middle yeast top yeast bottom yeast either of these middle yeast top yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as malting pitching brewing mashing malting pitching brewing mashing ANSWER DOWNLOAD EXAMIANS APP
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